Buffalo-Chicken-Stuffed Peppers Recipe


| 3/20/2015 10:26:00 AM


Tags: stuffed peppers, Texas, Morgan Crumm, recipes,

peppers

Stuffed with blue cheese, chicken and celery, and simmered in a spicy Buffalo-inspired sauce, these petite peppers pull double duty as hearty entrée or delightfully sloppy hors d’oeuvre.

I like chicken wings as much as the next person, but what really gets me all hot and finger-licking is the combination of wing sauce and blue cheese. I’m a bit of a weirdo, however, and I hate creamy dressings. So things like burgers or pizzas with Buffalo sauce and blue-cheese crumbles always get my vote. Don’t even get me started on Buffalo-chicken pizzas with no blue cheese—I mean, seriously, no blue cheese?

I’ve enjoyed (okay, from time-to-time become obsessed with) incorporating this pungent flavor duo into meatballs, pastas, and various appetizers, but these stuffed peppers are definitely the new family favorite.

Use your favorite small, sweet peppers from your garden, or check your supermarket for the ones sold in colorful assortments in clear, plastic bags—they are often labeled “sweet ones” or “dulcetta” peppers. Large jalapenos are the right size, but sweeter peppers add a bit more balance and complexity.

The filling is pureed in the food processor and transferred to a piping bag for easy pepper-stuffing. After three hours in the slow cooker, the peppers are tender, and the filling is juicy and flavorful like little pepper-enrobed sausages.




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